15 Minute Breakfast: Sweet Potato Egg Nests And A Side Of Spinach
This breakfast is easy, quick and nice to look at.
You get a boost of fiber from the sweet potato noodles, a shot of protein from the eggs and the spinach is a nice vitamin filled addition. It will keep you nice and full until lunch (or for about 4 hours). If you prep the noodles beforehand, this meal takes all of 15 minute to prepare in the mornings. And, yes, you have 15 minutes.
2 tsp of oil or ghee
130g of sweet potato noodles (Note: I prefer to spiralize my own noodles using medium sized sweet potatoes — leave the skin on! — and then weighing out how much I want on a food scale. I’ve found 130g to be a sweet spot. If you’re store-buying or don’t have a spiralizer, you can use a handful of noodles which is roughly the same amount.)
Seasonings (I use Mrs. Dash for the noodles and basil and black pepper for the eggs.)
2 handfuls of raw baby spinach
1. Wash your sweet potatoes and then turn them into noodles using a spiralizer. (Amazon has a great one for $23).
2. Use a food scale to measure out 130 grams. If you don’t have one, just grab a handful. If you’re making them the night before, store the rationed out noodles in ziploc bags or some kind of container.
3. Heat your pan over medium-high heat and add 2 tsp of oil or ghee. Once it’s hot, add your sweet potato noodles and some seasoning.
4. Saute the noodles until they soften — about 3 mins — and then separate them into “nests.”
5. Crack your eggs into the nests, sprinkle with your seasonings and cover the pan with a lid. Check on your eggs every few minutes to see how done they are. If you like them a lil runny, this will take 5 minutes. If you like them harder: poke the yoke so it’s free, turn the heat on the pan down and let them cook for about 8 minutes.
6. When they’re done, scoop them out the pan. Add the spinach — you don’t need any additional oil — and saute it for about 1 minute.
7. Enjoy your food! Nom af.